Pickering emulsions for food applications

Project Information

PICKFOOD

Grant agreement ID: 956248

DOI

10.3030/956248

Project closed

EC signature date 1 June 2021

Start date 1 September 2021

End date 31 August 2025

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost

€ 4 190 418,19

EU contribution

€ 4 190 418,19

Coordinated by

NORGES TEKNISK-NATURVITENSKAPELIGE UNIVERSITET NTNU
Norway

CORDIS provides links to public deliverables and publications of HORIZON projects.

Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .

Deliverables

Other (1)

Website, social media setup

WP7+coordinator will setup. Everyone contributes. N.B. Open access at academic research repositories. The research output will be made freely available by depositing all publications in open access repositories including the project website and beneficiaries’ websites.

Publications

Peer reviewed articles (23)

From dairy to plant products: Understanding their structural fingerprints with X-rays

Author(s): Eleonora Olsmats, Adrian R. Rennie
Published in: npj Science of Food, Issue 9, 2025, ISSN 2396-8370
Publisher: Springer Science and Business Media LLC
DOI: 10.1038/s41538-025-00493-w

Lipid Oxidation of Fish Oil‐in‐Water Pickering Emulsions Stabilized With Protein‐Based Janus Particles

Author(s): Thang Tran, Charalampos Tsekeridis, Fathinah Islami Hasyyati, Betül Yesiltas, Ana C. Mendes, Ioannis S. Chronakis, Claire Berton‐Carabin, Heloisa Nunes Bordallo, Karin Schroën, Charlotte Jacobsen
Published in: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Publisher: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.70065

Pickering emulsions stabilized with β-lactoglobulin nanoparticles studied by small angle X-ray scattering: stability, aging and temperature effects

Author(s): Rini P. Ravindranathan, Eleonora Olsmats, Bruno Telli Ceccato, Matti Knaapila, Adrian R. Rennie, Jon Otto Fossum, Kenneth D. Knudsen
Published in: Soft Matter, Issue 21, 2025, Page(s) 6536-6549, ISSN 1744-683X
Publisher: Royal Society of Chemistry
DOI: 10.1039/d5sm00381d

Transparency-changing elastomers by controlling of the refractive index of liquid inclusions

Author(s): Sangchul Roh, Seonju Yeo, Rachel S Bang, Koohee Han, Krassimir P Velikov, Orlin D Velev
Published in: Journal of Physics: Condensed Matter, Issue 36, 2024, Page(s) 425101, ISSN 0953-8984
Publisher: Institute of Physics Publishing
DOI: 10.1088/1361-648x/ad6110

Core–Shell Droplet Generation in an On‐Chip Temperature Gradient

Author(s): Rui Liu, Carolina Gomez Guarguati, Eddie Pelan, Bettina Wolf, Aldo Jesorka
Published in: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Publisher: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.70066

Free-standing open space microfluidic devices by dry resist lamination

Author(s): Rui Liu, Esteban Pedrueza-Villalmanzo, Farah Fatima, Aldo Jesorka
Published in: Microfluidics and Nanofluidics, Issue 29, 2025, ISSN 1613-4982
Publisher: Springer Verlag
DOI: 10.1007/s10404-025-02818-3

Understanding Stabilization of Oil-in-Water Emulsions with Pea Protein─Studies of Structure and Properties

Author(s): Eleonora Olsmats and Adrian Rennie
Published in: Langmuir, Issue 26, 2024, Page(s) 13386–13396, ISSN 0743-7463
Publisher: American Chemical Society
DOI: 10.1021/acs.langmuir.4c00540

Pea protein [Pisum sativum] as stabilizer for oil/water emulsions

Author(s): Eleonora Olsmats; Adrian R. Rennie
Published in: Advances in Colloid and Interface Science, Issue 103123, 2024, ISSN 0001-8686
Publisher: Elsevier BV
DOI: 10.1016/j.cis.2024.103123

Dry resist lamination for wafer-scale fabrication of microfluidic superfusion devices

Author(s): Rui Liu, Esteban Pedrueza-Villalmanzo, Aldo Jesorka
Published in: Scientific Reports, Issue 15, 2025, ISSN 2045-2322
Publisher: Nature Publishing Group
DOI: 10.1038/s41598-025-19744-7

Understanding the Stability of Poorly Covered Pickering Emulsions Using on‐Chip Microfluidics

Author(s): Xuefeng Shen, Chang Chen, Berend van der Meer, Thomas E. Kodger, Uddalok Sen, Siddharth Deshpande, Jasper van der Gucht
Published in: Advanced Science, Issue 12, 2025, ISSN 2198-3844
Publisher: Wiley
DOI: 10.1002/advs.202409903

Intrinsic fluorescence in Moringa Oleifera seed extract

Author(s): Namrah Azmi, Sachin Rathod, Bruno Telli Ceccato, Rasmus Kranold Mikkelsen, Jon Otto Fossum
Published in: Talanta Open, Issue 12, 2025, Page(s) 100500, ISSN 2666-8319
Publisher: Elsevier BV
DOI: 10.1016/j.talo.2025.100500

Encapsulation of Ibuprofen by Pickering-Stabilized Antibubbles

Author(s): Charalampos Tsekeridis, Paloma Manuelle Marques da Silva, Guilherme B. Strapasson, Albert T. Poortinga, Heloisa Nunes Bordallo
Published in: ACS Omega, 2025, ISSN 2470-1343
Publisher: American Chemical Society
DOI: 10.1021/acsomega.4c10244

Comparative Analysis and Characterization of Various Extraction Techniques of Food‐Grade Particles From <i>Moringa oleifera</i> Lam. Seeds

Author(s): Namrah Azmi, Andrew Akanno, Hanna Demchenko, Njelama Sanga, Jon Otto Fossum
Published in: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Publisher: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.70071

Naphthyl end-capped bithiophene film on plant-based polyamide-4,10

Author(s): Hanna Demchenko; Cecilie Fynbo; Mathias K. Huss-Hansen; Jakob Kjelstrup-Hansen; Matti Knaapila
Published in: Thin Solid Films, Issue 140170, 2024, ISSN 0040-6090
Publisher: Elsevier Sequoia
DOI: 10.1016/j.tsf.2023.140170

β‐Lactoglobulin Stabilized Emulsions: A Small Angle X‐Ray Scattering Study on Stability, Ageing, and Thermal Effects

Author(s): Rini P. Ravindranathan, Jon Otto Fossum, Matti Knaapila, Kenneth D. Knudsen
Published in: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Publisher: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.70056

From theoretical aspects to practical food Pickering emulsions: Formation, stabilization, and complexities linked to the use of colloidal food particles

Author(s): Karin Schroën, Xuefeng Shen, Fathinah Islami Hasyyati, Siddharth Deshpande, Jasper van der Gucht
Published in: Advances in Colloid and Interface Science, Issue 334, 2024, Page(s) 103321, ISSN 0001-8686
Publisher: Elsevier BV
DOI: 10.1016/j.cis.2024.103321

Characterization of Bubbles and Antibubbles Interfaces Stabilized Using Pickering Particles With Different Wetting Properties

Author(s): Charalampos Tsekeridis, Agathe Belime, Albert T. Poortinga, Heloisa N. Bordallo
Published in: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Publisher: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.70048

Measuring Bending Rigidity and Compression Resistance in Pickering Layers

Author(s): Negar Azizi, Sachin Rathod, Jaakko V. I. Timonen, Jon Otto Fossum, Paul Gunnar Dommersnes
Published in: European Journal of Lipid Science and Technology, 2025, ISSN 1438-7697
Publisher: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.70042

Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate

Author(s): Rui Liu, Camilla P. Frederiksen, Trine R. Rasmussen, Serafim Bakalis, Poul Erik Jensen, Svemir Rudić, Heloisa N. Bordallo, Ourania Gouseti
Published in: Food Biophysics, Issue 20, 2025, ISSN 1557-1858
Publisher: Springer Verlag
DOI: 10.1007/s11483-025-09954-x

Use of cellulose microfibrils and potato protein to form double network gels

Author(s): Ieuan Roberts-Harry, Braulio A. Macias-Rodriguez, Krassimir P. Velikov
Published in: Food Hydrocolloids, Issue 172, 2025, Page(s) 111958, ISSN 0268-005X
Publisher: Elsevier BV
DOI: 10.1016/j.foodhyd.2025.111958

What makes oil-in-water emulsions with pea protein stable? The role of excess protein in network formation and yield stress development

Author(s): Eleonora Olsmats, Adrian R. Rennie, Daniel Bonn
Published in: Soft Matter, Issue 21, 2025, Page(s) 3757-3767, ISSN 1744-683X
Publisher: Royal Society of Chemistry
DOI: 10.1039/d5sm00082c

Emulsions stabilized by pea protein – Hydration and protein distribution

Author(s): Eleonora Olsmats, Rini Padinjakkara Ravindranathan, Kenneth D. Knudsen, Joachim Kohlbrecher, Daniel Bonn, Adrian R. Rennie
Published in: Food Hydrocolloids, Issue 162, 2025, Page(s) 110989, ISSN 0268-005X
Publisher: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.110989

Moringa Oleifera as a multifunctional bioresource: Nutritional, medicinal and its pickering emulsifying potential

Author(s): Namrah Azmi, Andrew Akanno, Charlotte Jacobsen, Jon Otto Fossum
Published in: Food Hydrocolloids for Health, Issue 8, 2025, Page(s) 100231, ISSN 2667-0259
Publisher: Elsevier BV
DOI: 10.1016/j.fhfh.2025.100231